Looking for the ultimate party food? Sisig Pusit is juicy and tender and bursting with spicy and smoky flavors. It’s delicious as an appetizer with an ice-cold beer or as a main dish with steamed rice.
I mean, I barely have the energy to peel myself from the couch due to heat exhaustion!
Since he had the charcoal going for the beef patties anyway, I decided to throw in a couple of jumbo squid to grill as well. With the temperature as it was, it just felt like a margarita kind of afternoon, and sisig pusit seemed like the perfect pulutan to go with the drink I had in mind.
Oh, my! Was it the perfect appetizer indeed. It was so juicy and full of flavor; I just about forgot my cocktail drink!
If you’re looking for an appetizer that’s easy to prep yet packs big, bold flavors, this spicy sizzling squid is it!
The jumbo squid are seasoned simply with salt and pepper and then briefly grilled over hot coals until tender and juicy. They are then chopped into bite-size pieces and very quickly tossed over high heat in a spicy and tangy calamansi dressing for the perfect finish.
- Do not overcook the squid on the grill as they will toughen and will be hard to chew. Although you can use smaller size for this sisig, I prefer the large ones as they fare better with longer cook times.
- Make sure to set your heat on high, and your pan is sufficiently hot when the chopped squid are tossed with the onion mixture and the citrus dressing so they don’t expel a lot of liquid.
- Sisig pusit is perfect for parties or everyday dinner. It’s delicious as an appetizer with an ice-cold beer or as a main dish with steamed rice.
- For best resulsts, serve on a heated sizzling plate and garnish with chopped chili peppers.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
- 2 (about 2 pounds) jumbo squid
- salt and pepper to taste
- 1 onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 thumb-sized ginger, peeled and minced
- 1/2 red bell pepper, seeded, cored, and diced
- 1/2 green bell pepper, seeded, cored, and diced
- 4 Thai chili peppers
- 1/4 cup calamansi juice
- 2 tablespoons Worcestershire sauce
- 1 teaspoon brown sugar
- 1 tablespoon butter
- 1 tablespoon canola oil
Hold the tail tube portion of the squid and with fingers, grasp the cuttlebone (the thin, clear cartilage inside the tube) and pull from the squid’s body. Remove black ink and discard. Wash the squid and drain well.
Season squid with salt and pepper to taste. Let stand for about 10 to 15 minutes. Grill squid over hot coals for about 4 to 5 minutes on each side.
Remove squid from heat and allow to cool to touch. Chop into bite-size pieces and keep warm.
In a bowl, combine calamansi juice, Worcestershire sauce, brown sugar, and salt and pepper to taste. Stir until combined and set aside.
In a wide, heavy-bottomed skillet over high heat, add butter and oil.
Add onions, garlic, ginger, bell peppers, and chili peppers. Cook, stirring regularly, for about 30 to 40 seconds or until aromatic.
Add squid and calamansi mixture. Toss quickly just until heated through.
Season with salt and pepper to taste. Serve hot.